Cabbage: Salads, Slaws & Stirfries. Oh My!

Have you heard recently about the antioxidant rich, cancer fighting, low calorie veggie: cabbage? If so and you’re interested in the health benefits, you’re in luck! I’ve included salads, slaws, stir fries and more* to help you incorporate cabbage into your weekly menu!

1. Prepare vegetables and mix together in a bowl.
2. In a blender, whiz the garlic and ginger with the miso, sea salt, vinegar, sweetener and water. Be sure to thoroughly blend the ginger and garlic.
3. Pour the mixture over the vegetables and mix well. Marinate and chill for an hour before serving.

I used to think that cole slaw was simply a soppy mess you politely attempted to eat at picnics, but no more! I now enjoy this tasty version of cabbage salad on a regular basis. Below I’ve included a traditional, vegan and oh so yummy cole slaw along with two other raw vegan varieties to enjoy!

1. In a large bowl, mix together the cabbage, carrots, onion and celery.
2. Rinse and drain tofu. Mash and blend with remaining ingredients in a blender. Pour over the vegetables, stir well, and allow to marinate for an hour before serving.

1. In a skillet, heat caraway seeds until they start to pop. Add oil and garlic and sauté.
Add diced onion and cook until soft. Add water, tamari, and vinegar and stir well.
Add the cabbage, cover, and simmer for 10–15 minutes or until cabbage is tender.
2. In a blender, combine tofu, lemon juice and salt. Blend until smooth. Pour over cabbage and heat for one more minute. Season with pepper and garnish with parsley.

1. Sauté the diced garlic in a frying pan with oil. Add onions and sauté until tender. Add a portion of the tamari and yeast to the cooking onions.
2. Add cabbage to the pan with remaining seasonings. Stir-fry until soft.

[This recipe is super simply, but very yummy and easy to add to!]

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Next: Cabbage Entree!

This recipes is a bit more complicated and calls for some specialty ingredients, but it’s a fun dish if you feel like experimenting!

1. Boil water in a large pot. In the pot, place one head of cabbage (remove core to reduce cooking time).
2. While cabbage is cooking, grind the seitan in a food processor, using the “S” shaped blade. Cook the rice and quinoa (see page 12). Pour boiling water over the T.V.P. and let it absorb the water.
3. Stir-fry garlic and onion in one tablespoon oil.
4. In a large mixing bowl, place grains, seitan, T.V.P, garlic powder, onion powder and one can of tomato paste.
5. In a food processor, blend the tofu mixture ingredients and add to the mixing bowl. Mix well.
6. Carefully remove cabbage leaves and let cool for five minutes. Put 1–2 tablespoons of batter in each and roll up, making sure batter is completely covered with the leaf.
7. Mix tomato paste, sweetener and lemon juice. Cover the bottom of a baking dish with this mixture. Place rolls on top of mixture. Before adding second layer, spread more mixture on top of rolls. End with the tomato paste sauce on top of rolls. (Add a little water while baking, if necessary.) Bake in a pre-heated oven at 350° for one hour.

With oriental flavor ramen noodles, you can steam bok choy or napa cabbage, reconstitute dried shiitake mushrooms in the water for the noodles. Dump in noodles, cook through, throw in cabbage & seasoning packets. You can use Brussels Sprouts this way also. My son has loved this since he was big enough to eat it.

For sandwiches...
Take your favorite sandwich such as grilled cheese or hot dog... julienne cut cabbage, sprinkle over your open sandwich while browning the outside of grilled sandwich. Roast under broiler for that toasted taste in the cabbage and cheese. It's really good.